Asian Pork Tenderloin Fallom

Since moving to Stockholm to join my Swedish husband, I'm learning to base my cooking on ingredients that are plentiful here. It seems that pork is more popular--and more readily available--than chicken (my usual standby) so I developed:

Remove pork from marinade and cut into 1-inch-thick slices. In a bowl dredge pork in flour, shaking off excess. In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smoking and sauté pork 5 minutes on each side. Transfer pork to a heatproof dish and keep warm in middle of oven.

To skillet add remaining tablespoon butter and sauté shallots, stirring, 1 minute. Add mushrooms and sauté, stirring, 5 minutes, or until liquid they give off is evaporated. Add brandy and cook mixture, stirring, until almost evaporated. Add water and preserves and cook, stirring, until combined well. Stir in cream. Add pork and simmer 5 minutes.

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Recent Review

I marinated this for 3 days, not by choice but because dinner plans kept getting interrupted. Thought flavors might be too strong but not so. Maybe because I backed down a bit on the 5 spice powder and the sesame oil. I have some experience with both and know how strong they can be. Followed the rest of the recipe as written and loved the results. My wife called it a keeper. Which means I'll have to make it again to keep her happy.